Nana's Pancakes {Gluten Free, Dairy Free, Paleo Option}
These allergy friendly pancakes are fluffy and sweet while also giving a boost of protein provided by the almond flour.
Ingredients
- preferred cooking oil spray
- ¼ cup melted ghee see melting instruction below
- 1 cup almond milk*
- 1 tablespoon lemon juice
- 1 cup almond flour
- ½ cup tapioca flour
- ¼ cup cassava flour
- 2 tablespoon coconut flour sifted
- 1 teaspoon baking soda
- 1.5 teaspoon baking powder
- 2 pinches sea salt
- 2 eggs** lightly beaten, room temp
- 2 tablespoon maple syrup
- 1 teaspoon pure vanilla
Instructions
- In a small bowl, combine almond milk and lemon juice. Stir and set aside for 10 minutes while combining the rest of your ingredients. This will make the "buttermilk" for the batter.
- Warm ghee in microwave safe dish at very low heat level (I usually use power level 3) for 15 second intervals, stirring in between until just melted.
- In a medium mixing bowl add dry ingredients: almond flour, tapioca flour, cassava flour, coconut flour, baking powder, baking soda, sea salt and whisk to combine.
- In a separate large mixing bowl first add 2 eggs (in case you need to remove egg shell), then maple syrup and vanilla. Whisk to combine.
- Add dry ingredients to the egg, syrup, and vanilla mixture. Whisk to combine. Add "buttermilk" and whisk to combine. Then, drizzle in ghee while whisking to prevent clumping. Set mixture aside to thicken while skillet warms.
- Spray 12 inch non-stick pan with cooking oil. I use avocado oil spray. Heat pan on Medium heat.
- Once pan is heated place 2 tablespoon scoops of batter per pancake. My 12 inch skillet usually holds four pancakes. Cook undisturbed until top surface becomes very bubbly (~2-3 minutes). Flip and cook undisturbed and additional 1-2 minutes.
- Remove to plate, adjust heat to MED-LOW*** and continue until all batter is used. Serve with your favorite dairy free butter and maple syrup, honey, or jelly!
Notes
*to easily get eggs to room temperature place in a bowl of warm water at the beginning of recipe
**I don't like to be bothered with waiting to let my milk get to room temperature. I get around this by mixing all the ingredients together before adding the melted ghee. This gets everything closer to room temp and prevents the ghee from re-solidifying when I whisk in at the end ;)
***I have the heat slightly higher for the first batch of pancakes to prevent the "funky" first pancake. Afterward the pan temperature will need to be lowered to MED-LOW to prevent burning.
Nutrition
Calories: 114kcal
Tried this recipe?Let us know how it was!